recipe Daniel Mandu
Ingredients:
4 yellow or red potatoes (1 lb)
salt
4 egg yolks
1/2 cup heavy whipping cream
1/2 cup whole milk
1/2 tsp salt
1/8 tsp nutmeg
pepper
1/2 Tbsp butter
1/2 cup shredded extra-sharp cheddar
4 Tbsp butter
1 Tbsp capers
1 clove of garlic, minced
fresh thyme
1/2 lime
Arugula
2 tsp Glaze of balsamic vinegar
2 tsp olive oil
Preheat the oven @450°F.
2. Fill a medium pot with water and salt and take to the stove at high heat to boil.
3. Wash and slice the potatoes 1/8in thickness slices.
4. Take it to the pot and let it cook for 3-5. minutes. Drain into a colander.
5. In a medium bowl, put egg yolks, milk, salt, nutmeg, and pepper. Whisk to combine and reserve.
6. Lightly coat the pan or form with butter.
7. Place the par-cooked potatoes in the pan and add the mix of eggs. Top it with shredded cheese.
8. Take it to the oven for 30 minutes until soft and the cheese is brown on top.
9. Chop the capers, mince the garlic, and rip the thyme.
10. In a saucepan melt the butter, add capers, garlic, thyme, and lime. Let it boil for a minute.
11. When the potato is done, cut a slice and place it on a plate with the arugula salad over the balsamic glaze.
12. Top the potato with the capers oil and
serve.
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